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Potato and Green Chili Tacos

A close view of a taco with chicken and jalapeno and cilantro

Potato and green chili tacos are a delicious vegetarian option that combines the creamy flavor of potato with the spicy taste of poblano chili. They are easy to prepare and can be served with avocado, lime, cilantro and green salsa. Here we show you how to make them at home.


  • 750 g of small potatoes, cut in half.
  • 3 tablespoons of olive oil + additional for frying the tortillas.
  • 1 small white onion, sliced thinly.
  • 6 medium poblano chilies, roasted and peeled.
  • Salt to taste.
  • 225 g of Mexican fresh cheese or another fresh cheese like feta or goat cheese, crumbled.
  • 16 epazote leaves, chopped (optional).
  • 8-12 corn tortillas, lightly fried in olive oil.


  1. Boil the potatoes in salted water until tender, about 15 minutes. Drain, cool under running water, peel and cut into small cubes.
  2. Heat the oil in a medium skillet over medium heat. Add the onion and potato, and fry, stirring regularly to prevent sticking, until the mixture is golden, about 10 to 15 minutes.
  3. While the potatoes are browning, remove the seeds from the chilies and cut them into pieces. Add them to the potato mixture with the epazote and season with salt to taste. Remove the mixture from the heat and add the cheese.
  4. Fry the corn tortillas in olive oil over medium heat. Fill with the potato mixture, fold in half and serve with your favorite spicy salsa.


  • You can use other types of green chilies, such as serranos, jalapeños or anaheim, according to your preference of spiciness. Just make sure to roast and peel them before using them.
  • You can substitute the fresh cheese for another type of cheese, such as mozzarella, cheddar or cream cheese, to get a more melted and creamy texture.
  • You can add other ingredients to the potato mixture, such as corn, beans, carrot or spinach, to increase the nutritional value and flavor of the tacos.
  • You can use flour tortillas instead of corn, if you like them more or if you don’t have corn on hand.

FAQ Potato and Green Chili Tacos

Green chili peppers

What is epazote and where can I get it?

Epazote is an aromatic herb that is commonly used in Mexican cuisine. It has a strong and slightly bitter flavor, that goes well with chilies and potatoes. You can find it in specialized stores, markets or supermarkets that sell Mexican products. If you don’t get it, you can omit it or use another herb, such as cilantro or oregano, to give more flavor to the tacos.

How to roast and peel the poblano chilies?

To roast the poblano chilies, you can use the oven, the stove or the grill. The easiest method is the oven:

  1. Preheat the oven to 200°C, place the whole chilies on a baking sheet and bake them for about 20 minutes, turning them once, until the skin is black and blistered.
  2. Then, take the chilies out of the oven, put them in a plastic bag and close it. Let them rest for about 10 minutes, so that they soften and peel off the skin.
  3. Finally, peel the chilies with your hands or with a knife, removing the burnt skin, the stem and the seeds.

How to make homemade green salsa to accompany the tacos?

To make homemade green salsa, you need the following ingredients:

  1. 500 g of green tomatoes, 2 serrano chilies, 1/4 of onion, 2 cloves of garlic, 1/4 cup of cilantro, salt and water. The procedure is as follows: wash the tomatoes and chilies, and put them in a pot with water to boil. Cook until the tomatoes change color, about 10 minutes.
  2. Drain and reserve the cooking water. Blend the tomatoes, chilies, onion, garlic, cilantro and salt to taste, with a little of the cooking water, until you get a smooth sauce.
  3. Heat the sauce in a saucepan over medium heat, until it boils and thickens slightly. Taste and adjust the seasoning if necessary. Serve the sauce hot or cold with the tacos.

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